With the goal of improving the quality of life of officers and men, we have inherited and developed advanced military camp culture and excellent food culture, and formed the achievements of material civilization and spiritual civilization of food security in line with the characteristics of the times, which mainly include eight aspects of food security concept, food quality, food safety, food environment, food means, food management, food standard system and talent team training, running through the whole process of funding and material supply management, covering all aspects of food security for troops in camps and fields, peacetime and wartime. Guarantee concept. We should advocate six concepts and realize six transformations. Advocate the concept of health, and realize the transformation from "eating well for survival" to "eating well for health"; Advocate the concept of civilization, realize the change from collective dining to separate dining and self-help, and personal dining behavior changes from casual dining to scientific dining; Advocate the concept of safety and realize the change from emphasizing food hygiene to paying attention to food safety; Advocate the concept of quality, and realize the transformation from attaching importance to food quantity to paying equal attention to quantity and quality, and focusing on quality; Advocating humanistic ideas and realizing the multi-functional transformation of the canteen from a single dining function to an "energy supply station and an emotional adjustment station"; Advocate the concept of benefit and realize the transformation from decentralized guarantee to intensive guarantee, from manual production to mechanized processing and information management. Diet quality. Emphasize nutrition and health in diet, and make it scientific in diet adjustment, diet making and dining habits. Dietary adjustment should achieve energy balance, animal and plant food balance, and three meals a day. According to the characteristics of different foods, dietary preparation should adopt corresponding cooking methods to minimize nutritional loss. Eating habits should also be scientific. The ancients said that "omnivores, delicious food, wide eaters, and nutrition are also", which is about scientific dining. For example, whether to eat fruit half an hour before a meal or two hours after a meal is a trivial matter in daily life, and there are many stresses. Food safety. The food safety of the army is directly related to the health of officers and men, the security and stability of the army and the combat effectiveness. It is the top priority in the construction of food culture in modern military camps and must run through the construction of food culture in modern military camps. In all aspects of food production, procurement, storage, processing, eating, etc., personnel, utensils, main and non-staple foods are strictly controlled to ensure that no food poisoning incidents occur. Dining environment. To strengthen the hardware and software construction of canteens, it is necessary to reasonably set up functional rooms such as storage, primary processing, cooking, meal preparation and decontamination, scientifically plan the layout of functional rooms, and equip them with cooking machinery and equipment that conform to the principle of human efficacy to create a comfortable and elegant restaurant environment with strong cultural atmosphere. In addition, it is also necessary to provide a comfortable working environment for cooks. Dietary means. We will improve the battlefield food support means with catering equipment as the main support, field feeding equipment as the support, hot food support as the main support and military food as the supplement. Rely on advanced science and technology, lean equipment system, and enrich military food varieties. Complete the research and development of new equipment such as field feeding system, realize the upgrading and transformation of existing backbone equipment such as cooking trucks, expand the scope of field feeding equipment units, make substantial breakthroughs in field dry food, special meal food and special soldier food, and expand the application scope of military food. Study and establish a more reasonable and smooth guarantee mode for the connection of the three guarantee means. Diet management. The key point is that the management system and management means should be scientific and practical, or the standard system should be implemented at a discount. The focus of management is food expenses. It is necessary to implement the system of joint examination of food expenses, standardize the pricing method of agricultural and sideline products produced by amateur companies, and innovate the mechanism of subsidizing food with production income. Give full play to and mobilize the subjective initiative and creativity of officers and men in the army, enhance the operability and feasibility of the system, and ensure that the standard system is implemented. Dietary standard system. Efforts will be made to build a supply standard system that meets the requirements of market price changes, residents' living standards and the improvement of troops' combat effectiveness, introduce management measures such as the supply of military food and rations for living service centers, business partners and combat troops, and formulate construction standards for canteens, living service centers and cooking training and appraisal bases. Talent team. Under the existing security conditions, the overall construction of the cooking team is particularly important. Focus on strengthening the training and appraisal of cooks and nutrition caterers, and gradually reverse the situation that cooking training is organized without preparation, training institutions are scattered and training capacity is insufficient. Effectively integrate existing training resources, build a number of training bases for cooking skill soldiers in the whole army, and ensure that each catering unit has more than one level chef to form a professional cooking team.